How kosher is your Are you eating the main course at that chasunah simply because all the other Simchah? religious-looking guests are by Dovid Sussman eating it too? Kashrus experts expose some alarming trends in catered affairs that might make you think twice before taking that next bite

30 MISHPACHA 16 Sivan 5772 | June 6, 2012 MISHPACHA 31 How Kosher is Your Simcha?

added? You also have no way of knowing about affairs. People are simply unwilling to pay the the conditions under which the food is prepared extra money it costs to have a mashgiach pres- and served in the hall. The keilim, the ovens, the ent at an affair.” warming equipment, and all the other kitchen Anyone still in the mood to sample the main equipment and tableware may have been used course? at other affairs that relied on inferior standards of kashrus, and the guests at this simchah might How Kosher Is It? In the US, where not willingly rely on those standards. Moreover, many affairs take place in venues such as caterers often have to rent plates, silverware, and hotels that host both kosher and nonkosher other items of which they do not have a sufficient events, Rabbi Fishbane of the cRc has some supply for this affair, and there is no way to know further advice for the educated consumer who where these items were even the day before, and wants to determine just what he’s eating. what types of food they were used for. Who is “One question to ask is whether the facility has minding these dishes and making sure that they a dedicated kosher kitchen,” he explains. “If they are up to the standards of the guests? do not, that means that a kitchen was certainly “In addition, some food preparation natu- kashered for this affair. The question then be- rally takes place at the very last minute. There comes: Did the kashrus agency allow the utensils When troubleshooter Yechiel the affair, whereas a drop-off is an affair to which may be cooking and frying taking place either to be kashered within 24 hours of their previous Spira arrived at a wedding the caterer comes, hands over the food, and then at or immediately before the affair. Vegetables use? That is a major kula, especially after they were allegedly under the supervi- leaves. He is not present during the affair, and may be brought in, wine may be served, and yet used with tarfus d’Oraysa [Biblically prohibited sion of one of Eretz Yisrael’s the hashgachah ends the moment he leaves the with all the potential halachic pitfalls that these food items].” foremost kashrus organi- order at the hall and walks out. The kashrus of things entail, shockingly, often no supervision The cRc policy in Chicago is that kashering can zations, he already knew the food really depends on whoever takes over is present.” only be done on utensils that have not been used what to expect. He even once it arrives, whoever is running the kitchen “Rabbanim who have investigated the situation for a period of 24 hours. But in other locales, many commented to his wife, and handling the serving during the affair.” know that catered affairs are the single worst as- kashrus agencies find that applying such a strin- “This simchah is not being When the supervisory agency is not present pect of the kashrus scene in Eretz Yisrael today,” gency is not feasible. “A person has to know if he supervised by the people ev- for the actual simchah, a host of questions arises: asserts Yechiel Spira. is comfortable relying on that type of leniency,” eryone expects to be oversee- Who is reheating the food, and with what equip- The most obvious way to be certain that the Rabbi Fishbane points out. ing it.” ment? If the simchah is taking place on Shabbos, prepared food maintains its kashrus status during There are many other areas, as well, in which w “Why do you say that?” Mrs. does the person in charge have an adequate grasp and after transportation is one that is surprisingly an educated consumer would be well advised Spira asked. of the relevant halachos? What is the kashrus uncommon: extending the kashrus supervision to learn about the standards of supervision and By way of response, her husband in- status of other items, such as baked goods that of the caterer to cover the simchah itself. determine whether they meet his own personal dicated the wine station that was visible from don’t come from the caterer? “It would be nice if affairs were under the same standards. Rabbi Fishbane enumerates a few ex- where they stood. “Look at that,” he told her. hashgachah as the kitchen,” Rabbi Kuber says, amples: “Does the hechsher allow scotch aged in “There are open bottles of wine being poured Who’s Minding the Dishes? Rabbi “but at least in Eretz Yisrael, that is not the norm. sherry casks? Some people have a chumrah not to by irreligious people. The kashrus organiza- Mordechai Kuber, the rav of Congregation One of the major kashrus organizations actually accept that. What is their approach to peeled eggs, tion wouldn’t allow that. It’s happening because Nachlas Tzvi Ohel Avraham in Telshe Stone prints a disclaimer twice a year to inform people onions, and garlic left overnight?” This last point they’re not here, because there’s no mashgiach and a veteran kashrus official who spent that it doesn’t commit to supervise the actual is a common issue, as the caterer often cannot here. But no one, including the baal simchah, many years working for the OU, paints a realizes that.” startling and somewhat dismal picture of the The problem isn’t limited to the Middle East. situation at catered affairs in Eretz Yisrael, How far does a kashrus agency’s supervision where food is often transferred to the hall “A major kashrus organization actually extend, and what does that mean for from a different kitchen. unwitting guests who assume they can eat to Still, if the food was prepared in a kitchen that their hearts’ content? is under an appropriate hashgachah, what could actually prints a disclaimer that “There are two types of affairs that are gen- possibly go wrong? Rabbi Kuber asserts that erally held,” says Rabbi Sholem Fishbane of the there are plenty of pitfalls. it doesn’t commit to supervise Chicago Rabbinical Council (cRc). “The full- “You have no guarantee about the integrity service catered affair and the drop-off. A full- of the food being served,” he points out. “Who service affair is under supervision throughout is to say that additional ingredients were not the actual affairs” — Rabbi Mordechai Kuber

32 MISHPACHA 16 Sivan 5772 | June 6, 2012 MISHPACHA 33 How Kosher is Your Simchah?

prepare the requisite quantity of food on the to wait for the mashgiach. They’ve never halls with a large tray of kosher turkey sand- their part, make the mistake of thinking that day of an affair. “If you’re at a morning bris heard of such a bizarre concept!” wiches, when he encountered the head waiter their major obligation is to please the guests and you see a lox tray with eggs on it, there’s Perhaps because the rule is so foreign to of one of the nonkosher events. The headwaiter and that they will get credit for every request a good chance that those eggs were peeled the them, Rabbi Krupnik adds, workers sometimes peered at the sandwiches, decided that they they fulfill, when in reality, they are simply night before. Many kashrus agencies treat this forget this “small detail” and relight the flame needed some enhancement, and added slices creating problems.” issue leniently, but an individual has to know themselves. This is no laughing matter, for not of Swiss cheese to each one, blissfully sending Guests might turn to a waiter and request his own standards. only will the resultant prohibition of bishul the equally unknowledgeable waiter from the creamer for their coffee or a hot sauce to spice “Some of the devices that are used to avoid akum render the food forbidden, but the food kosher event on his way. The story has a happy up the entrée. The waiters, who are trained to halachic problems,” Rabbi Fishbane adds, “are will in turn transmit nonkosher “taste” to the ending only because the mashgiach discovered be obliging and accommodating to the great- often bidi’eved or backup solutions that have utensils that are used to handle it. the sandwiches in time. est extent possible, react by disappearing to mistakenly come to be accepted over time as Another little-known complication is that Rabbi Kurcfeld highlights another pitfall of the hotel’s regular kitchen and returning l’chatchilah. But these are inferior standards, chefs often have their own favorite knives, catered affairs that can affect even the most with the item that was requested. And the and that’s something to be aware of.” which they keep with them and use wherever impeccable hechsher. “People often go to guests, for their part, assume that the item Many of the techniques used in the highly they go. Rabbi Krupnik always emphasized smorgasbords and simply have no idea what came from a kosher supply. complex world of food preparation at catered to hotel employees that they cannot use their the foods are. I was once at a simchah where Contending with the expectations of a events are a mystery to the consumer. How usual knives even to cut lemons and limes a certain food was filled with something that baal simchah can also be a major challenge. many people are aware of a standard piece that will be served with drinks. These sharp looked very much like ground chicken, but I “Nowadays, people come to their caterers of equipment called a “hot box,” a portable fruits, when cut with a treif knife, become treif later discovered that it was actually fish. This with all kinds of expectations,” Rabbi Krup- metal box measuring over five feet that con- themselves. “Of course, they don’t understand item was on a platter right next to meat, and nik explains. “Often, they saw something they tains trays on which dishes are placed to be heated for the meal? “A caterer can’t usually make all of the food on the day of the simchah, so the chicken, for “Some of the devices that are used to instance, is made several days earlier,” Rabbi Fishbane explains. “But then how does he avoid halachic problems are often warm it up? He can’t fit hundreds of dinners into an oven in order to warm them up. The solution is to place them all in a hot box and bidi’eved and have mistakenly light a Sterno, a small flame, beneath it. Now, everyone uses hot boxes, but almost no one come to be accepted over time knows how to kasher them. Almost everyone when they have a three-day event where they prohibited if the cook merely opens the door does it wrong. So you have to know that it’s serve dairy and meat meals? I once spoke to a and closes it again. When he closes the oven being done in accordance with the appropri- mashgiach who told me that he cleans out the door, he performs a new act of bishul akum as l’chatchilah” — Rabbi Sholem Fishbane ate guidelines.” dishwasher every morning. That could be a [cooking by a non-Jew] and renders prohibited Other pieces of equipment in the commercial problem because it’s a ben yomo. You have to whatever food is cooked. The solution is for the that. We have to see to it that they do not bring guests were eating the two together. I pointed liked at another person’s simchah and they kitchen can also pose formidable challenges decide if you’re comfortable relying on that oven to be reprogrammed to override the fan, these knives into our affairs.” out to the mashgiach that it was a problem want to replicate it at their own.” for kashrus. One such piece of equipment is the type of leniency.” so that it will stay on regardless of how many Rabbi Mayer Kurcfeld, a kashrus administra- because people were taking these things But the host might be limited by various steam system. Often, large kettles of soup are Modern technology also presents some times the door is opened and closed.” tor with the Star-K in Baltimore, echoes this without having the faintest idea what they kashrus factors he hasn’t even thought about. heated by hot steam in a “steam jacket.” But unique challenges in the realm of bishul Yis- assessment. “Hotel employees are likely to do were eating.” For example, an item that was acceptable to that steam often originates in a nonkosher rael. In order to avoid this complication, the Watch That Staff!The concern of bi- whatever they are accustomed to doing. We’ve one supervisory agency may not be accept- kitchen, where it was previously used to heat mashgiach must be certain that no fire used shul akum is further complicated by a ho- had incidents where the hotel staff put out cof- Having Your Cake With decades of able to another. nonkosher food. Steam can even be recycled for cooking is ignited by a non-Jew. tel staff’s lack of familiarity with the fun- fee, tea, and pastries before an affair, simply experience supervising “out of town” ko- “There are issues that come up with affairs from the previous day’s use, when it was ren- “The biggest kashrus danger in a commercial damentals of kashrus, according to Rabbi because that is what they always did. But in this sher affairs, Detroit’s Rabbi Krupnik has on Shabbos as well,” Rabbi Krupnik adds. dered treif by its contact with nonkosher food. kitchen,” Rabbi Fishbane comments, “is the Yosef Krupnik of the Council of Orthodox case, it was a kosher affair and these items were keenly pinpointed a number of attitudes “There are questions of what can and cannot A mashgiach must be vigilant in making sure convection oven. These ovens have a fan that Rabbis of Greater Detroit. “Imagine an af- not even under kosher supervision.” that lead to kashrus complications. be warmed up on Shabbos, and what a non- this steam is not being reused. distributes the heat evenly inside, and they are fair where there’s an omelet station. The Equally alarming is the following incident “Part of the problem actually has to do Jewish employee can be told to do on Shab- Another area of concern is the dishwasher. programmed to shut off whenever the oven flame under the omelets tends to go out that Rabbi Kurcfeld recounts on the Star-K with the guests at a simchah,” he observes. bos. Some hechsherim are more lenient than “Commercial dishwashers are very hard to door is opened. The kitchen tends to be a very frequently, and we have to tell the non- website. A hotel was once hosting multiple “People come to an affair with the attitude others, and some baalei simchah may protest, kasher. It could take days to kasher them,” busy place, so even though the mashgiach may Jewish workers that they can’t relight the events at the same time. A waiter serving at a that whatever they want is automatically go- ‘What do you mean, I can’t have that food at Rabbi Fishbane relates. “What do caterers do have turned on the oven, the food will become fire themselves when it goes out; they have kosher event was making his way through the ing to be available to them. The hotel staff, for my simchah? I saw it at my friend’s affair!’ ”

34 MISHPACHA 16 Sivan 5772 | June 6, 2012 MISHPACHA 35 the benefits of How Kosher is Your Simchah? a thermarid treatment • t he treatment uses absolutely no At other times, a host may be confused with a family planning a simchah. “That way, the champagne wasn’t kosher, so we couldn’t A Shabbos simchah has its own set of chal- chemicals – we by something he saw in a kosher catering if the family and the caterer are discussing allow it into the hall. On another occasion, lenges, and one of them, Mr. Morginstin notes, allow the heat to hall. “Some people want to copy things that certain plans for the affair, the person from a family member baked a large number of is selecting the right mashgiach. “A mashgiach do all the work! they’ve seen at a hall, but they don’t realize the supervising agency will be able to tell beautiful challah rolls, but we had to reject for Shabbos has to be particularly qualified,” that the equipment or utensils simply aren’t them what’s involved, what is possible, and them, since no privately baked goods could he explains. “On Shabbos, he can’t call and ask • e very thermarid available in a hotel,” Rabbi Krupnik explains. what simply can’t be done.” be allowed. a sh’eilah if he isn’t sure about something. You “The hotel might have a large enough sup- Rabbi Kurcfeld of the Star-K also has some “In short, a baal simchah should present to don’t want someone who doesn’t really know treatment is followed ply of drinking glasses for the simchah, for words of caution for hosts. “Sometimes a mash- the rav hamachshir anything they’re plan- anything and just decides not to take the risk, by an inspection and instance, but they might not have enough giach is in the very uncomfortable position of ning on bringing to the affair. They shouldn’t because that could spoil the affair. But the a residual application kosher martini glasses, which are often used having to tell a host that the family cannot use waste their money on items that are going to mashgiach has to be familiar with all the rules to help minimize for serving side dishes or other delicacies in a outside food they brought for the event. We be rejected.” and standards of the kashrus agency.” the chances of a more elegant manner.” once had a wedding at which the parents had A caterer’s exclusivity arrangement, such reintroduction. To avoid misunderstandings, Rabbi Krupnik pictures of the chassan and kallah printed on “We once had A Pound of Prevention A caterer as the arrangement Danziger has, is benefi- suggests that a representative of the kashrus 300 champagne bottles that they wanted to who is knowledgeable and prepared for cial in that the staff in a facility is not exposed • a single thermarid agency be present at a caterer’s initial meeting distribute to the guests. The problem was that a wedding any eventuality can be just as valuable to to a variety of standards. In a facility that is the kashrus-conscious customer as a reli- alternately used by different caterers, with treatment will leave able hashgachah. According to Mr. Stuart some permitting what others forbid and still your home bed bug where the Morginstin of Danziger Kosher Catering others remaining undecided on those issues, free. guaranteed. in Chicago, the key to a successful simchah, the staff receives mixed messages that often 10 Questions parents had from a kashrus standpoint as well as from lead to confusion. • Best of all, you can a business perspective, is proper planning Mr. Morginstin adds that his catering con- return to your home for the Educated Consumer and research in advance. tract specifically prohibits abaal simchah from that very same day! pictures of “We do kosher catering in over 30 locations bringing his own food to the affair. “It’s not You’ve been invited to a simchah, but how do you evaluate whether the standards in Chicago where we are exclusive, and we also only about kashrus,” he admits. “The quality of kashrus are in line with your own? In today’s incredibly complex food and hospi- cater affairs in Florida under the supervision of the food at a simchah represents the caterer. the chassan * tality industry, even knowing what to ask can be a challenge. The following is a list of the kashrus agencies there,” Mr. Morginstin If a baal simchah brings in something infe- special of some basic questions, prepared with the assistance of Rabbi Sholem Fishbane of says. “We make sure that we are familiar with rior, a guest is still going to associate it with $ the cRc (Chicago Rabbinical Council): and kallah the facility and familiar with the equipment the caterer. Ultimately, it’s our name that’s being used, and we train the staff before an on the line.” 95 1. If the kitchen has been kashered, were the kashered utensils and equipment used printed event so that they know exactly what they can within the 24 hours preceding the koshering? and cannot do. Holes in the System While cater- concerned 2. Is there a mashgiach temidi? If there is, is he the only one with keys to the kitch- you may have “I can’t take responsibility for the kashrus ers hold primary responsibility for the bed bugs? en? on 300 or the service unless I conduct an inspection kashrus of an affair, they don’t work in a 3. What approach does the certifying agency use to make certain that nonkosher of the site beforehand,” he relates. “I need to vacuum, but operate on the guidance and schedule a steam from the other nonkosher kitchens is not being recycled and used again champagne know what type of equipment there is and how instructions of the kashrus agencies su- K9 inspection in the steam jacket of the kosher soup kettles? much of it, as well as how to set up an appropri- pervising their affairs. Mr. David Scharf, *When used in conjunction with a ThermaRid treatment. 4. What about the dishwasher? If it has been kashered, was it kashered as a ben ate, organized system for the affair. I need to with 35 years of experience running a yomo? bottles. The know what I can offer a client. I can’t sell him successful catering business, says that 5. What is the policy regarding cracking eggs? Is it done exclusively by the something that the facility can’t produce.” in his view, this factor lies at the root of mashgiach, or do they rely on the employees to alert him when a blood spot problem And so, after making sure all the logistics many of the faults in kashrus supervision hassle-free is found? are feasible and understood, Morginstin’s serv- at affairs. total bed bug mg .com park 6. What is the policy on peeled eggs, onions, and garlic left overnight? ing staff is given detailed instructions before Caterers are certainly capable of adhering 7. What are their standards regarding bishul Yisrael? was that the the affair; a roll call is held before every event, to a clear set of guidelines, he says, but often eradication 8. Do they allow scotch aged in sherry casks? Which reliable liquor list are they and even staff members who have been work- the rules are inconsistent. through heat following? Do they allow non-mevushal wines? champagne ing for them for 15 or 20 years are reminded “The problem is that there are no unified treatment 9. What are their standards for bedikas tolayim? Do they use a vinegar/salt wash of the comprehensive list of rules that comes standards for mashgichim in the field,” Mr. or a soap wash? Do they allow fresh broccoli, or only use the kosher brands? with working at a kosher event. And the hotel Scharf explains. “There are thousands of 10. If the affair will be taking place on Shabbos, what are their standards in terms wasn’t staff is reminded over and over that under no mashgichim operating throughout the country, of hilchos Shabbos? How do they handle the use of non-Jewish kitchen and circumstances is any item to be brought from and every mashgiach does things his own way. serving staff on Shabbos? kosher” the hotel’s regular kitchen. Eighty percent of their policies are identical, 877.987.7013 — Rabbi Mayer Kurcfeld www.thermarid.com 36 MISHPACHA 16 Sivan 5772 | June 6, 2012 How Kosher is Your Simcha?

but the other 20 percent varies from one mashgiach to another. Sometimes even different mashgichim within the same kashrus agency have different policies. One might say to cover a table with three layers of Saran wrap, two Wine Woes layers of foil, and three layers of paper. Then the next will say to use one layer of Saran wrap, one layer of foil, and three layers of paper. Universal The bar, the mark of any honorable host, guidelines are not set, and this creates confusion.” is one of the biggest challenges to the In Mr. Scharf’s view, there is an even deeper underlying cause for this kashrus of a simchah. “The bar has to be phenomenon. “A mashgiach, like any other professional, should go through triple-checked to make sure that there is schooling that involves tests and practice sessions to make sure he knows nothing there that can compromise the what he is doing. But today there is no formal training for a mashgiach. kashrus of the affair,” warns Rabbi Sholem There is no school offering a degree, based on predetermined standards, Fishbane of the cRc. where mashgichim are trained in everything they need to know to suc- The Star-K prohibits the use of non-me- ceed at their job.” vushal wine at affairs under its supervision, And there is plenty for them to know. The catering industry is only one and for good reason. “In most other areas, small segment of a much larger food production and service industry, and it’s possible to prevent a violation at an af- within the realm of catering itself, there is a vast array of information to fair as long as you work things out proper- be absorbed. A mashgiach needs to be familiar with modern food service ly,” Star-K’s Rabbi Mayer Kurcfeld asserts. technology and with contemporary practices in the food service industry. “But when there is non-mevushal wine at Lack of that familiarity may lead to serious mistakes. an affair, no matter what you do, there will “A lack of knowledge of technology and other realities can lead to a vast always be problems.” difference in policies,” he adds. “Take the issue of dishwashers, for instance. Stubborn hosts sometimes insist that We all agree that a dishwasher, in order to be kashered, must be cleaned im- they will permit only religious Jews to pour maculately and then run on a cycle that satisfies the requirement ofhagalah . the wine. Rabbi Fishbane warns that this But who determines how to clean it? Do you take it apart altogether, or do is not an adequate solution. “When a non- you simply wipe it down — inside or outside? I have seen mashgichim clean Jewish guest approaches the bar for a refill, a dishwasher in three hours, and I have seen others spend eight hours on if there is some wine left in his glass, the it. Who determines what is required?” entire bottle will become prohibited when Mr. Scharf says that many of the differences in kashrus guidelines re- the flow of wine from the bottle comes in flect a difference in policy, rather than halachah. “Does the halachah say contact with the wine in the glass. More- how many layers of foil and paper you need to use to cover a table? It’s a over, when a non-Jew’s glass, with stam question of how to prevent mishaps, and that can be subject to differences yaynam in it, goes into the dishwasher, it of opinion.” will transmit that issur to the entire dish- On the bright side, he points out that he’s seen a lot of improvement over washer.” the years. “Things that were allowed 30 years ago are no longer allowed Rabbi Kurcfeld shares another awkward today. Is it because the halachah changed? Of course not. It’s because the incident that illustrates the perils of non- rabbanim realized that certain problems were presented by certain piec- mevushal wine. “A religious Jewish waiter es of equipment, and so they changed their policies to deal with the new was once pouring a glass of wine for a very technological realities.” polite non-Jewish guest. The non-Jew gra- Today, if a host wants to guarantee a top standard of kashrus, he might ciously took the cup from the waiter and seek out a private mashgiach he can trust, as well as relying on the kashrus then handed it to the Jew sitting beside organization. Some mashgichim acquire a reputation for being particu- him. What should the waiter do in such larly attentive or savvy, and hosts pay extra to have them supervise their a case?” he asks significantly. “Should he affairs. quickly warn the Jewish guest not to drink The bottom line? “People understand that when they go to a restaurant, the wine? That would be a social faux pas they need to look for a kashrus certificate. They simply don’t realize that of the highest order.” the same applies to catered affairs,” Rabbi Kuber warns. “Even very dis- tinguished people often don’t realize that they may be compromising their kashrus standards by eating at a wedding or other affair. They see everyone else eating, and they think it’s all right for them too. But that simply means that everyone is making the same mistake.” —

38 MISHPACHA 16 Sivan 5772 | June 6, 2012